Sorry I’ve been so MIA lately.. Life happens, right.. Nothing can be done about the slight absences sometimes.
With Thanksgiving quickly approaching I’ve been going through the recipe box in my head thinking about what to make for Thanksgiving. I always seem to make the same things over and over, no matter if I’m staying home and it’s just us or going to visit (I still like to have some Thanksgiving foods in my fridge to munch on for the long weekend ;) ) I have a lot of Thanksgiving recipes that I will be posting over the next few days, pics will follow shortly as I'm not making it all as it's being posted.
I made my first thanksgiving dinner 12 years ago when P. was just a little peanut. I made everything from scratch and I was so excited. It was the beginning of a great Tradition for me and the recipes that I used on that first Thanksgiving are the ones that I continue to use today.
One of the things that I’ve always made on my own (and never, ever will buy canned.. EVER) is Cranberry sauce, or in my case it’s more of a relish, chunky and beautifully ruby red and delicious.
(Pictures will get posted soon.. I like to make this a few days in advance to let it get set up nice like a good thick jam)
I will share this recipe with you guys today
Ruby Red Relish
Ingredients:
1 cup sugar
3/4 cup water
1 (12 ounce) bag cranberries, rinsed and picked through
2 golden delicious apples, peeled, cored and cut into 1/3-inch cubes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon orange zest
Directions:
1. In a medium saucepan over medium heat bring sugar and water to a boil. Add cranberries, apples, cinnamon and allspice.
2. Reduce heat to medium-low and cook until cranberries pop - about 8 minutes.
3. Remove from heat and stir in orange peel.
4. This can be made up to 3 days in advance and stays in the refrigerator up to 7 days in a tightly sealed container. (but it never lasts that long, lol).
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